"OmManiPadmeOmelet" wrote

"limey" > wrote:
>
>> "OmManiPadmeOmelet" wrote:
>> >
>> > Many people are perfectly happy with "Lodge" brand cast iron which is
>> > inexpensive. I personally don't like it because I find the finish to be
>> > too rough.
>> >
>> > I like my Griswolds. The interior is very smooth and takes a nice
>> > seasoning quickly. They are antiques tho' so I've paid up to $50.00
>> > plus
>> > for a 10" and 12".
>> >
>> > That's ok tho', they last several generations. <G>
>> >
>> And that's true - I have a 10" Wagner, used by my MIL and who may have
>> inherited it herself. Its interior finish is as smooth as satin and the
>> bottom is also smooth. It's my pan of choice for cornbread.
>
> I've read/heard that Wagner is comparable to Griswold, and a bit less
> pricey. :-) Not tried it, yet...

I've heard that, too, but I haven't priced either make - they're both
considered antique.
>
>> I have a Lodge cornbread pan (divided into sections) that I really
>> dislike
>> and have hardly used, because of the finish. So it goes. (Reminder to
>> me:
>> work on it more.)
>
> Shop wheel. <lol>
> Grind that puppy smooth?
>
> Om

DH has done that but the problem is getting up into the points (i.e., it's a
circular pan divided into sections.) Of course, our house fire and the
subsequent cleaning people didn't exactly help, either, so I'm starting back
to essentially bare metal. I just keep putting it off, since I'm happy with
the Wagner.

Dora